Briess Caramel Malt 120L provides color, unique flavor, and body. Also aids in head retention and foam stability. Imparts a very pronounced sharp caramel flavor and deep red color. Used in small quantities in red ales and lagers. Commonly used in porters and stouts.
Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas.
Additional Characteristics / Applications
- 120° Lovibond
- Malt Style: Caramel Malt (Roasted)
- Flavor: Candy-like sweetness, mild caramel
- Color: Contributes golden hues
- Improves foam development and stability
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W009I (whole), C009I (milled), G009K (50 lb. bag)
|Grain Type||Caramel / Crystal / Cara Malt|
|Malt Color||Light (0-15° L)|
Briess Caramel Malt 120L
Contributes somewhat to body and head retention. Unlike most caramel malts, though, this one contains an abundance of lovely dark fruit notes, as well as darker sweet notes, somewhere between burnt sugar and caramel. This is very unique malt that I would recommend for adding complexity to darker beers, such as porters and stouts (especially sweet stouts!), as well as adding more layers to naturally complex beers, such as quadrupels or barleywines
I use between 5 to 15 percent of my grain bill in heavy beers like Ole Ale and Barley Wine. It adds sweetness and some aroma.